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2013 52ft Catamaran Sleeps 6 Guests In 3 Cabins, Spacious, stylish and comfortable


From $19,250/week

Special Terms

Holiday weeks may differ, please enquire!

Guests: 6

Length: 52ft

Cabins: 3

Built: 2013

Crew: 2

Builder: Lagoon

Welcome to our backyard...



6 Guests

3 Queen Beds

3 Wash Basins

3 Cabins

3 Showers

3 Electric Heads

YOLO offers three queen cabins, all en-suite bathrooms....




WiFi internet access


Sun Awning

Ice maker

Ipod/device docking station

Air conditioning and fans

Inverter Yes

Bimini Top


Cockpit and flybridge speakers

Night Air conditioning and fans

Water Maker

Deck showers

Salon TV with satellite tv

Swim Platforms


Water fun

13ft 40HP Dinghy


Stand Up Paddle

Snorkeling Gear

Adult Water Skis


2 Man Kayak

Beach Games

Kids Water Skis


Floating Mats

Floating Mat/Island


Mark Coombe is a passionate and enthusiastic professional skipper. He has travelled the world teaching sailing, motor and power boating as well as doing professional yacht deliveries. In 2017 he skippered a yacht across the Atlantic in the Atlantic Race for Cruisers. A keen sailor and diver, you’ll always find him on or under the water!

Marks extensive travels include Everest Base Camp in Nepal, Australia, Maldives, America, Croatia, Greece, The Canary Islands, Spain, Austria, Germany, France, Italy, Turkey, Cyprus, Egypt, St Lucia and the BVI.

Tracey Robinson is a qualified Yacht Chef and studied at the Ashburton Chef’s Academy in Devon ...




<p style="text-align: center;"><strong>Fresh from Tracey's Galley YOLO 11</strong></p> <p>Served Everyday : Fresh Coffee, Tea, Fruit Platter, Yoghurts and Cereal, along with one of the following:</p> <ul> <li>Freshly baked Bagel with smashed Avocado, scrambled egg and crispy bacon</li> <li>Bacon & Brie stuffed Croissants, with Cranberry sauce</li> <li>Banana Protein Pancakes with yogurt & Fruit drizzled with maple syrup & nuts</li> <li>Continental Breakfast : Selection of Meats & Cheeses and a choice of Pastries and Muffins</li> <li>Lemon & Raspberry Breakfast Chai Pudding</li> <li>Brioche French Toast with poached Cinnamon Apple with a drizzle of Kahlua Maple syrup</li> <li>Zucchini Fritters with Poached Egg and Onion Jam</li> <li>Blueberry and Coconut Scone Cake, served with whipped vanilla bean Manuka Honey infused Natural Yoghurt</li> <li>Crêpes with Caramelised Pears, Mascarpone and Fresh Berries</li> <li>Poached egg with wild mushroom tarragon ragout on griddled freshly baked bread</li> <li>Eggs Royale : Toasted English Muffins topped with smoked salmon, poached egg and hollandaise sauce</li> </ul> <p><strong><u>Lunches </u></strong></p> <ul> <li>Margarita Lobster Tails with watercress salad and freshly baked garlic & herb bread</li> <li>Mini thin and crispy Pizzas with assorted toppings (vegan and gluten free options available)</li> <li>Steak Sandwich with caramelised onions and Gorgonzola cheese, served with French fries and green salad</li> <li>Falafel with hummus, Tabbouleh Salad and Tzatziki sauce</li> <li>Grilled Shrimp Tacos with creamy cilantro sauce</li> <li>Grilled wild salmon with a side of Cous-Cous and Orange Miso dressing</li> <li>Greek Pork Souvlaki with Toasted Pitta Bread and a Fresh Leafy Salad</li> <li>Louisiana Red Rice with Prawns and vegetables</li> <li>Courgette and Chilli Pasta (Vegetarian)</li> </ul> <p><u>Starters </u></p> <ul> <li>Spicy Salmon with Dill Cucumber Balls, Celery & Apple Sauce and Baked Apple crisps</li> <li>Tuna Tartare with Orange Caviar and Avocado Sauce</li> <li>Asparagus Risotto, parmesan tuile, asparagus spears and a chorizo crumb</li> <li>Vichyssoise (Leek & Potato Soup)</li> <li>Broiled Shrimp Piccata Scampi</li> <li>Quinoa Avocado salad</li> <li>Fresh Vietnamese Prawn Rolls with micro salad</li> <li>Poached Pears, Blue Cheese and Caramelised Walnuts</li> </ul> <p> </p> <p><u>Main Evening Meal </u></p> <ul> <li>Oven Roasted Pork Tenderloin on a bed of salad greens drizzled with Guava berry glaze and a side dish of pearlised cous cous with a coral Tuile Garnesh</li> <li>Mahi Mahi with Coconut Rice and Mango & Avocado Salsa</li> <li>Beef tenderloin in a red wine jus with vegetable puree, mashed carrot & Potato & Asparagus</li> <li>Creamy Spinach and Sundried Tomato stuffed Salmon</li> <li>Pan Seared Lamb best end, nicoise vegetables, Olive Potatoes with Tarragon Jus</li> <li>Baked Sea Bass with Chilli and Lemon on a bed of vermicelli noodles with salad</li> <li>Pistachio Pesto Jumbo Shrimp on a bed of Zucchini Linguine</li> <li>Zucchini and lentil balls with rich Tomato Sauce and Pasta</li> <li>Caribbean spiny Lobster on a bed of wild rice with a Mango Relish and Lime butter sauce</li> <li>Thai Coconut Chicken with Jasmine Rice - Spicy ginger and chilli chicken enhanced with the exotic flavours of coconut and lime, served over a bed of jasmine rice.</li> <li>Spanish Paella with Seafood, Chicken and Chorizo</li> <li>Pan-Seared Mahi Mahi on a bed of potato gnocchi with a Mediterranean sauce</li> </ul> <p><u>Desserts </u></p> <ul> <li>Apple Pie Roses with Ice Cream and fresh berries</li> <li>Chocolate Hazelnut cheesecake</li> <li>Tiramisu Cake</li> <li>Mini Carrot Cakes with Orange Sauce & Honeycomb crumble</li> <li>Caramelised Pears with Vanilla Ice Cream</li> <li>Vegan Chocolate Banana mousse served with mixed berries and coconut flakes.</li> <li>Nutty Mango Delight - Juicy fresh mango folded into a sweet combination of natural Greek yoghurt and dark brown sugar, served with a sprinkling of chopped hazelnuts.</li> <li>Light and Creamy Oreo Truffles</li> <li>Key Lime Mini Tarts with a duo of strawberry and Mango Coulis</li> <li>Caramelised Banana Spring Rolls with Mango Lime Sorbet</li> </ul> <p><u>Canapés </u></p> <ul> <li>Lamb & Feta Balls with garlic yoghurt dip</li> <li>Crab and Avocado Filo Baskets</li> <li>Bacon wrapped dates stuffed with Goats cheese.</li> <li>Teriyaki Salmon and Cucumber</li> <li>Caviar Flowers</li> <li>Crackers topped with Brie, Honey and nuts</li> <li>Tomato, Mozzarella & Basil Stacks with balsamic glaze</li> <li>Savoury Parmesan Swizzle Sticks Served in a Shot Glass of Roasted Garlic-Herb Dip</li> <li>Vegetable Spring Rolls</li> </ul>